Mom’s Apple Pie Recipe

This is the perfect recipe for apple pie for anyone who wants an old-fashioned, tasting pie with a flaky crust. This is my Mother’s, Dorothy Hagerman, recipe that I am sharing with all of you. I have enjoyed many slices of my Mom’s pie over the years. One of my fond memories is when she sprinkle left over bits of pie crust with cinnamon and sugar and roll into mini cinnamon rolls. We loved enjoying those bonus treats since it was hard to wait to dinner time to enjoy the pie. Go ahead and impress your family and friends.

Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.

Apple Bake
This is a very easy-to-make recipe. One that you can do at the last minute! I love my cast-iron pans, and I’m always trying out new recipes in them.

Apple Dumplings
My mother used to make these for our family when I was young. My father loved these dumplings, and they were such a favorite for our family that we would make a whole meal of these dumplings.

Comments and Reviews

4 Responses to “Mom’s Apple Pie Recipe”

Erin Hardigree

I only bake pies very rarely. Maybe that’s why I didn’t notice there’s no flour/thickner listed. My pie turned out soupy and so wet the bottom crust started getting waterlogged. Very sad. I had planned to bring this for thanksgiving.

Erin, I am sorry you apple pie turned out soggy. This recipe was my mothers and she cooked it often never using flour. A likely culprit that would make your pie watery is the type of apple that you used. Per the recipe, use a TART BAKING APPLE, they have less water in them. Eating apples are much sweeter and can turn to a watery mush in your pie. I also cook apple pie until I see the filling bubbling in the air vents then remove from oven and let it cool completely before cutting.